Loaded Steak Fries
WHAT YOU NEED
- 2 lbs. russet potatoes
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the Steak:
- 1 lb. flank steak
- 1 lime, juiced
- 2 cloves garlic, crushed
- 3 tablespoon olive oil
- Salt and pepper to taste
- Toppings:
- 1 cup Cacique® Four Quesos Blend Shredded Cheese
- 1 cup Guacamole
- ½ cup Cacique® Queso Fresco, crumbled
- ¼ cup Cacique® Crema Mexicana Agria
- ¼ cup fresh cilantro, chopped
- ¼ cup onion, minced
HOW TO MAKE IT
- Fries: Preheat oven to 425°F. Line one baking sheet with parchment paper and set aside. Cut potatoes into fries, about ½-inch thick and place in a large bowl. Add chili powder, garlic powder, oregano, salt, pepper, and olive oil to bowl. Toss to combine until potatoes are evenly coated with seasonings. In a baking sheet, spread the potatoes out into a single layer. Bake for 20 minutes, then remove from oven, flip the fries and bake another 15-20 minutes, or until fries are crispy.
- Steak: In a large re-sealable bag combine lime juice, crushed garlic, olive oil, salt and pepper. Put the entire flank steak in the re-sealable bag. Seal it up tight and refrigerate for at least 30 minutes. Heat an outdoor grill or a grill pan. Cook the steak for 5 to 8 minutes per side or until well done. Once done, remove from heat and let rest for 10 minutes. Chop meat into small pieces and set aside.
- To Assemble: Place fries on a large oven safe plate or platter. Top with Cacique® Four Quesos Blend and bake for 10 minutes or until cheese is melted. Top with steak, guacamole and sprinkle cilantro, onion, crumbled Cacique® Queso Fresco, and Cacique® Crema Mexicana Agria.
